Coffee-Cured Pulled Pork

Jun 16, 2012

Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" he says. "I want to create a TV show called The 36-Hour Meal. The best things take a little bit of time."

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Yields:
1

Cook Time:
0
hours
30
mins

Total Time:
7
hours
0
mins

Ingredients

1/2
c.
sugar

1/4
c.
coffee

kosher salt

4
lb.
bone-in pork butt

c.
sorghum or molasses

c.
apple cider vinegar

Freshly ground pepper

Directions

In a large bowl, combine the sugar, coffee and 1/2 cup of salt. Add the pork and rub the mixture all over. Cover with plastic wrap and refrigerate for 12 to 24 hours.

Preheat the oven to 300 degrees F. Rinse off the pork and set in a roasting pan. Roast the pork for 6 hours, basting with pan juices, until an instant-read thermometer inserted in the thickest part registers 200 degrees F; cover with foil for the last 2 hours of cooking. Transfer the pan to a rack and let rest for 30 minutes. Increase the oven temperature to 500 degrees F.

In a saucepan, boil the sorghum and vinegar; season with salt and pepper. Simmer until slightly reduced, 10 minutes. Pour the glaze over the pork and roast for 15 minutes, until glazed. Let cool, then shred the pork.

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